Gluten

Product description

Gluten consists of two proteins: gliadin en glutenin. These proteins give elasticity to the endproduct. Gluten are also often used to improve the structure and shelflife of food products. Gluten can cause couliakie; gluten intolerance that is caused by gliadins. Cereals with low to no gliadines, like rice, corn and teff, can be eaten by people suffering of coeliakie. Applications: improvement of the structure and the volume of bread, etension of the shelf life of products and protein enrichment.

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